Summer Corn Soup

IMG_2234Hello all–  Supper tonight landed at the intersection of summer and fall. The last of the sweet summer corn cooked into a hearty fall-ish soup.  It’s a little lighter and fresher than the normal corn chowder.  The sweetness of that summer corn shines through.

SUMMER CORN SOUP
3 tab. olive oil
1 yellow onion, chopped fine
2 cloves garlic, minced
4 small red or yukon gold potatoes
3 ears of corn
2 cups chicken broth
2 cups milk
3 tab. cornstarch
salt & freshly ground pepper
Garnish: paprika, green onion & avocado

In a soup pot, heat the olive oil and then add in the chopped onion.  When the onion is wilted, add in the minced garlic and cooked 2 minutes more.

While that’s happening– cook the ears of corn for 6 minutes in the microwave in a dish with water and a couple shakes of salt.  Cut the corn off of the cobs.  (save a 1/2 cup of corn aside to use as a garnish)

Cut the potatoes into small bits.  When the corn is done cooking, pop the potatoes into the microwave in the dish with water & a shake of salt.  Cook for 5 minutes.

Then add the corn, potatoes, chicken broth and milk to the onions in the soup pot.  Stir it up and taste.  Season with salt & pepper til it’s just right.   Bring it to a simmer and cook for 5 minutes to blend the flavors.

In a container with a tight lid, shake together the cornstarch and 1/2 cup water.  Add it to the simmering soup and stir a couple minutes until it thickens.

Serve it up hot– and garnish with a sprinkle of paprika, some chopped green onion, avocado and saved corn. Makes 4 -6 lovely bowls of soup.

IMG_2235

2 thoughts on “Summer Corn Soup

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